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A KosherEye Heirloom Recipe

My aunt Ruthy, who came to America from Sziedlce, Poland,  never learned to write English – just Yiddish. This recipe was written down by her sister Rose, step by step, in real time, as the recipe was made. The flour was actually measured in a Yahrtzeit glass. We have updated the measurements.


4 eggs, lightly beaten
1/4 cup sugar
3/4 cup oil (canola)
1 teaspoon vanilla extract
1/4 cup orange juice
4 teaspoons baking powder
4 – 5 cups flour

4 large apples - peeled and sliced thin (we suggest gala apples)
1/2 cup sugar and 2 teaspoons cinnamon
8 ounces strawberry, plum or peach jams

1/2 teaspoon cinnamon
2 teaspoons sugar
1/4 additional cup oil (canola)


Preheat oven to 350 degrees.

Grease a 9 x 13–inch baking pan and set aside. For easy clean-up,  you may wish to line the pan with parchment.

Mix dough ingredients together either by hand or with a dough hook until typical dough consistency. Separate dough into 2 pieces and roll each to fit size of pan. Place and stretch dough to fit bottom of pan; it will be rustic, not perfect.

Spread all of jam on top of dough. Add all of apples; spreading to cover the dough. Then sprinkle on a mixture of 1/2 cup sugar and 2 teaspoons cinnamon. Top with the second piece of rolled dough.

Brush 1/4 additional cup of oil on top of strudel. Sprinkle with mixture of 1/2 teaspoon cinnamon and 2 teaspoons sugar. Cut into squares with a sharp knife (cut all the way through).

Bake 30-40 minutes or until brown.

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